Mid-Week Tacos

Serves: 6 Time: 00:40 Skill:
Recipe/Image by Vicki Ravlich-Horan
  • 1 onion
  • 1 tsp dried oregano
  • 1 tsp garlic powder
  • 1 tsp ground coriander
  • 1 tsp paprika
  • 2 tsp cumin
  • 1 tsp salt
  • ¼ cup water
  • 400g tin chopped tomatoes
  • 500g Greenlea mince
Finely chop the onions and sauté in a large fry pan with a dash of oil. Cook at a low temperature until the onions are soft and translucent. Add in all the spices and cook, stirring well for 1-2 minutes. Turn up the heat and add the mince. Stirring often cook until the mince has browned, being careful not to burn. Add the water and tomatoes and simmer for 30 minutes. Serve with warmed taco shells, sour cream, avocado and a pile of fresh salad. Note If you like things spicy add dried chilli flakes in with the spices or serve with some hot sauce for everyone to tailor to their tastes.
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